Gobhi Matar | Gobhi Matar Sabzi | Sabzi Recipes
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 2-3 people
- 2 Cups gobhi/cauliflower/hoovu kosu florets
- Water as required to clean cauliflower
- ½ Tsp salt
- 2 Tsp oil
- ½ Tsp jeera
- 1" chopped ginger
- 1 chopped clove of garlic
- ¼ Tsp turmeric
- ½ Tsp red chilli powder
- ¼ Cup fresh matar/peas/batani
- Salt to taste
- ¼ Tsp sugar
- ½ Tsp garam masala
- Chopped coriander to garnish
- To prep the cauliflower, bring water to a boil and sprinkle salt
- Chop cauliflower into florets and keep them ready
- Drop the florets in boiling water and turn off heat
- After 2-3 minutes drain water from cauliflower, pour some cold water to prevent further cooking
- Now to make the sabzi, heat oil in a pan and add jeera
- Add chopped ginger and garlic and saute for a few seconds
- Sprinkle turmeric and red chilli powder
- Tip in the cauliflower and mix
- Fresh peas can go in next, mix well
- Season with salt and sugar, cover and cook for 2-3 minutes
- Lastly add some garam masala and mix well
- Serve hot with phulka or roti with some raitha on the side
Cooking cauliflower in boiling water serves 2 purposes, it removes any impurities and blanches the florets. This reduces cooking time
You can also season with some amchur powder for a khatta taste
Try a Bengali version by adding some panch phoran, yum!
Recipe by Food Of Interest at https://foodofinterest.com/gobhi-matar/
3.5.3226